Fluffy and Crispy Goose Fat Potatoes

Perfect for the Christmas table or Sunday lunch.

These have to be the most amazing potatoes, just the way I like them, crispy and crunchy on the outside and light and fluffy on the inside. It’s really worth getting some goose fat as it imparts wonderful flavour.

Preheat the oven to 220˚C/400˚F/Gas mark 6 and place the goose fat in a roasting tray and into the oven.

Place the potatoes in a pot and fill up with water until covered. Bring the pot to the boil over a high heat and simmer for about 7-10 minutes. The potatoes should be cooked on the outer edge but still raw on the inside, you can check this by pierce with a fork.

Drain the potatoes and then place back in the pot. Place the lid on a give a gentle shake to lightly fluff the edges.

Tumble the potatoes into the hot goose fat and toss each one to coat before sprinkling with a generous amount of sea salt.

we use quite some duck fat in the south west of France and the way I always saw my mother and grandmother cook these potatoes was cut into much smaller chunks and let to cook alongside the chicken… but it does take a while and in my tiny oven for 1 it sounds complicated (plus I wouldn’t eat a whole chicken on my own, even if it fit in the oven). I will for sure try this out! Thanks
And by the way, congrats on being officially part of the FoodTube’s family!